Mafaldine De Cecco with Trapanese pesto
DOWNLOAD RECIPE CARD
Reinforcement salad
INGREDIENTS Ingredients One head of cauliflower, broken up into florets 3-4 pickled red peppers, cut into strips or squares 1/2 Cup of green olives preferably of the Gaeta 1/2 Cup of black olives 10 Anchovies 1/2 Cup of capers 1 Teaspoon of white wine vinegar 1 Tablespoon of extra-virgin olive…
Anchovie butter
INGREDIENTS Ingredients for a punnet 10 Anchovie fillets 250g of butter 1 Teaspoon of chopped pink peppercorn 1 Teaspoon of chopped thyme 10 Leaves of basil chopped 1 Tablespoon of extra virgin oil METHOD Reheat the oil in a small pan and add the anchovies. While the oil is…
Orecchiette alla pugliese with broccoli and anchovies
Download Recipe
“Gnudi” Ricotta, spinach, gnocchi, butter and sage
INGREDIENTS Ingredients for 4 people 700g Fresh spinach 400g Fresh ricotta 60g Flour 100g Grated parmigiano reggiano 1 Egg 1 Teaspoon of grated nutmeg 6 Leaves of fresh basil 1 Clove of garlic 2 Tablespoons of extra virgin olive oil 1 Cup of flour to roll the gnudi in 150g…
Tuscan ricotta tart
Download recipe card
Rigatoni De Cecco alla Norcina with Italian sausage, ricotta cheese and truffle scent.
INGREDIENTS Ingredients for 4 people 380g Rigatoni De Cecco 3 Italian style sausage casing off 1/2 Cup of cream 1/2 Cup of fresh ricotta cheese 2 Tablespoons of extra virgin olive oil Few drops of truffle scented oil 1/2 Cup of grated Parmigiano Reggiano 2 Tablespoons of freshly chopped Italian…
Borlotti beans and cavatappi pasta soup
INGREDIENTS Ingredients for 4 people 3 Tins of borlotti beans drained 1 Small onion roughly chopped 100g of chopped rolled pancetta 1/2 Carrots cubed 1/2 Celery stick cubed 1 Clove of garlic 1 Sprig of sage 1 Medium potato 1/2 Tin of chopped Italian tomato Salt and white pepper to…
Cavatappi De Cecco and mussels
INGREDIENTS Ingredients for 4 people 30 Fresh mussels rinsed and scrubbed 1/2 Glass of white wine 3 Cloves of garlic 300g of Cavatappi De Cecco 4 Ripe tomato skinned seeded and cubed 1/2 Cup of roughly chopped Italian parsley METHOD Fry 1 clove of garlic in a large pot and…
(Vegan) “Bigot” Cavatappi De Cecco with black olives, capers & our secret tomato salsa!
INGREDIENTS Ingredients for 4 people 350g of Cavatappi pasta 2 Medium onions sliced 1 Cup of black olives stoned 1/2 Cup of capers rinsed 1/3 Cup of freshly chopped Italian parsley 2 Cups of Medifoods secret tomato salsa METHOD In a large pan fry the onions with a little extra…